Pumpkin, Halloumi & Chilli Omelette Recipe

Introduction

This pumpkin, halloumi, and chilli omelette is a vibrant and flavorful dish perfect for breakfast, brunch, or a light dinner. Combining the sweetness of pumpkin with the salty richness of halloumi and a touch of chilli heat creates a satisfying and comforting meal.

Ingredients

• 2 tbsp olive or rapeseed oil
• 175g halloumi cheese, sliced
• 500g pumpkin or butternut squash, diced
• 2 red chillies, seeded and finely chopped
• 1 garlic clove, finely chopped
• 2 tsp cider or balsamic vinegar
• Small bunch mint, roughly chopped
• 6 eggs, beaten

Instructions

1. Step 1: Heat half the oil in a large frying pan over medium heat. Add the halloumi slices and cook for 1-2 minutes on each side until golden brown. Remove the halloumi from the pan and set aside.
2. Step 2: Add the remaining oil to the pan, then add the diced pumpkin or butternut squash. Cook for about 10 minutes, stirring occasionally, until the squash is soft and starting to colour.
3. Step 3: Stir in the chopped chillies and garlic, cooking for another 2 minutes to combine the flavors.
4. Step 4: Pour the cider or balsamic vinegar over the squash mixture. Return the halloumi to the pan and scatter over the chopped mint.
5. Step 5: Pour the beaten eggs evenly over the contents of the pan. Cook for about 5 minutes on a low heat until the base is set but the top is still slightly runny.
6. Step 6: Preheat the grill to high. Place the frying pan under the grill and cook for 5 minutes, or until the omelette has puffed up and turned golden on top.
7. Step 7: Serve immediately while warm, or allow to cool and enjoy cold with a fresh salad if you prefer.

Tips & Variations

• For a milder heat, reduce the amount of chilli or leave it out entirely.
• You can substitute halloumi with feta cheese for a different texture and flavor.
• Adding fresh herbs like parsley or coriander can add a new dimension of freshness.
• If you don’t have a grill, you can finish the omelette in a hot oven at 200°C (400°F) for 5 minutes.

Storage

Store any leftover omelette in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan or microwave before serving, or enjoy cold as a salad topping or snack.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pumpkin for this omelette?

Yes, frozen pumpkin can be used. Just thaw it fully and drain any excess moisture before cooking to avoid a soggy omelette.

What can I serve with this omelette?

This omelette pairs well with a simple green salad, crusty bread, or roasted vegetables for a complete meal.

Pumpkin, Halloumi & Chilli Omelette Recipe

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★★★★★

4.7 from 265 reviews

• Author: Ethan
• Total Time: 35 minutes
• Yield: Serves 3-4 1x
• Diet: Vegetarian

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Description

This Pumpkin, Halloumi & Chilli Omelette is a vibrant and flavorful dish combining the sweetness of soft roasted pumpkin, the salty tang of golden halloumi cheese, and a spicy kick from fresh chillies. Enhanced with garlic, mint, and a splash of vinegar, this omelette is cooked on the stovetop and finished under a grill for a perfectly puffed and golden finish. Ideal for a hearty breakfast, lunch, or light dinner, it can be served warm or cold alongside a fresh salad.

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Ingredients

Scale 1x2x3x

Omelette Ingredients

• 2 tbsp olive or rapeseed oil
• 175g halloumi cheese, sliced
• 500g pumpkin or butternut squash, diced
• 2 red chillies, seeded and finely chopped
• 1 garlic clove, finely chopped
• 2 tsp cider or balsamic vinegar
• small bunch mint, roughly chopped
• 6 eggs, beaten

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Instructions

1. Cook the Halloumi: Heat half the oil in a large frying pan over medium heat. Add the halloumi slices and cook for 1-2 minutes on each side until they develop a golden color. Remove the halloumi from the pan and set it aside.
2. Cook the Pumpkin: Add the remaining oil to the pan. Add the diced pumpkin or butternut squash and cook for about 10 minutes, stirring occasionally, until the pieces are soft and start to caramelize or color.
3. Add Flavors: Stir in the finely chopped red chillies and garlic, cooking for an additional 2 minutes to release their aroma and flavor into the pumpkin.
4. Deglaze and Combine: Pour the cider or balsamic vinegar into the pan to deglaze, enhancing the depth of flavor. Then return the cooked halloumi to the pan and scatter the chopped mint over the ingredients.
5. Pour the Eggs: Pour the beaten eggs evenly over the pumpkin, halloumi, chilli, and mint mixture. Let cook gently on the stovetop for about 5 minutes or until the base is set but the top is still runny.
6. Grill the Omelette: Preheat your grill to high. Carefully transfer the pan under the grill and cook for 5 minutes until the omelette puffs up and turns a golden brown on top.
7. Serve: Serve the omelette immediately while warm, or allow it to cool and serve cold with a fresh salad if preferred.

Notes

• Make sure to seed the chillies to control the spiciness level to your preference.
• If you don’t have a grill, you can finish the omelette under a preheated oven broiler.
• The omelette can be served warm or cold, making it versatile for any meal.
• Mint adds a refreshing contrast; however, you can substitute it with parsley or basil if preferred.
• Using a non-stick or oven-safe frying pan is recommended to make transferring the pan to the grill easier and to prevent sticking.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Stovetop and Grilling
• Cuisine: Mediterranean

Keywords: pumpkin omelette, halloumi recipe, chilli omelette, vegetarian breakfast, Mediterranean eggs, quick omelette recipe